Danish meatballs aka Frikadeller
I know that I said I would bake apple slices aka æbleskiver on Sunday. I did bake them, they just didn’t turn out as well as I had hoped. So I will be testing a few recipes out before I put one up here on Ambrosia….
On to todays dinner:
There are probably as many recipes for Danish meatballs as there are grandmothers in Denmark. The recipe I use is an adaptation of the one my mum uses – which is an adaptation of the one her mother used. And I like that, a bit of culinary tradition.
400 grams of minced pork (usually I would use a mix of minced veal and pork)
1 ½ dl. of oatmeal
2 tbsp of plain flour
3 dl. milk
2 onions, finely grated
1 tbsp. of dried oregano
1 tbsp. dried basil
butter for frying
What to do;
Mix the meat thoroughly with the oatmeal, flour, salt and onions, dried herbs, salt and pepper in a large bowl. Season well as the flour and oatmeal absorbs a lot of the flavor.
Then add milk and eggs – a little at a time. Stir for a minute or two to make sure that everything is mixed together. The consistency should be like a very thick porridge.
Put the bowl in the fridge for about 30 minutes.
The heat a pan with a bit of butter on medium heat and shape meatballs using a spoon and your hand or two spoons if you don’t feel like getting your hands sticky.
Fry for a few minutes of each side.
This portion will make about 24 meatballs.
I served them with boiled potatoes and a pan sauce. I also made a little salad with fresh Chioggia (candy cane beetroots) and parsley, with lemon and olive oil drizzled on top.
It was the first time I tried Chioggia and I wasn’t pleasantly surprised unfortunately. I had hoped they had more of a sweet beetroot taste, but they were quite bitter. And I just don’t like bitter food. Perhaps it was a bad batch I had bought, but it was a let down. I love the way they look though, amazing colour and shape.